Directions

In a large stock pot, combine water, squash and sweet potatoes. Cover and cook on high heat until the vegetables are tender, about 40 minutes.
Add cinnamon, maple syrup and apple cider. Puree with an immersion blender, or in batches in a standard blender, until smooth. Stir in half-and-half, then salt. Taste and adjust to your liking.
Stir the sour cream and cinnamon together to create crema. Serve soup warm with a heaping tablespoon of crema.
Yield: 5 quarts, or 10 servings
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